Oriental Salad with Verde Valle Rice
Oriental Salad with Verde Valle Rice
ingredients
1 cup Extra long grain rice Verde Valle®
2 tablespoons butter
12 mushrooms, sliced
1 garlic clove, finely chopped
2 little cambray onions, finely sliced
3 cups of water
2 tablespoons chicken soup powder
¼ cup parsley, finely chopped
2 cups Super Extra Rice, Verde Valle
1 cup white cabbage, thinly sliced
1 cup red cabbage, thinly sliced
½ cup edamame
3 tablespoons chopped scallions
¼ cup Verde Valle sesame seeds
3 tablespoons black sesame seeds
2 carrots, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons peanut butter
4 tablespoons maple syrup
¼ cup soy sauce
Juice of 1 lime
PREPARATION
- Rinse the rice thoroughly and drain. In a saucepan with boiling water, add the rice and salt to taste. Simmer for 25 minutes over low heat. Let cool and set aside.
- For the dressing, in a bowl mix the peanut butter, maple syrup, Verde Valle sesame seeds, soy sauce, and lime juice until well blended.
- In a large salad bowl, combine all the vegetables. Add the cooled rice and dressing, and mix gently until fully combined.
- Garnish with scallions and black sesame seeds. Serve and enjoy.
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